Influence of pH and salts on egg white gelation

被引：127

作者：

Croguennec, T ^{[1
]}

Nau, F ^{[1
]}

Brulé, G ^{[1
]}

机构：

[1] Pole Enseignement Super & Rech Agron, Lab Sci & Technol Aliments, F-35042 Rennes, France

来源：

JOURNAL OF FOOD SCIENCE | 2002年 / 67卷 / 02期

关键词：

egg white; pH; ionic strength; salts; gelation;

D O I：

10.1111/j.1365-2621.2002.tb10646.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Egg white is used in food products for various functional properties. These are strongly influenced by pH, ionic strength, type and concentration of salts. Through an experimental design strategy, the aim of this study was to quantify the influence of pH, cations, and anions naturally present in egg white, and of citrate on egg white gelation. Results showed that pH and Fe3+ modified the coagulation temperature of egg white and consequently, the gel characteristics. High concentrations of NaCl decreased the water-holding capacity and the microstructure of egg white gels. At pH 7, viscoelastic properties and microstructure of egg white gels were altered by Ca2+ and Mg2+ addition.

引用

页码：608 / 614

页数：7

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